Domino's Pizza #3856 Improves its Sanitary Rating

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Drain cover(s) missing on mop sink. **Corrected On-Site** **Repeat Violation**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Drain cover(s) missing. Mop sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch

Basic - Water leaking from pipe and/or faucet/handle. Kitchen hand sink.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**

Basic - Ceiling tile in disrepair. Rest room

No Violations Were Observed

Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded Cheddar cheese 49 f , sausage 45 f , sliced beef 46 f , diced chicken 46 f . **Warning**upon call back - cheddar cheese is 49° f , sliced beef is 45° f , diced chicken is 41° f , sausage is 41° f . Items have been out of temperature for less than 4 hours and manager will discard items by 130ppm .

Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**

Basic - Bathroom door not self-closing. **Warning**

Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded Cheddar cheese 49° f , sausage 45° f , sliced beef 46° f , diced chicken 46° f . **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Single use bottle of Mountain Dew on food preparation table.

High Priority - Vacuum breaker missing at mop sink faucet.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Critical - Observed raw animal food stored over ready-to-eat food. Observed shell eggs over ham in walk in cooler. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Observed pineapple dumped in handsink. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Dumping sanitize wiping cloth bucket into handsink. Corrected On Site.

Critical - Observed employee improperly washing hands. Turning water off with barehands instead of with paper towels. Corrected On Site.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 100ppm. Corrected On Site. 200ppm

Critical - No handwashing sign provided at a handsink used by food employees, kitchen. Corrected On Site.

Critical - Observed toxic item stored in food preparation area. Wiping cloth sanitizer on food contact surface. Corrected On Site.

Critical - Violation: 45-38-2Portable fire extinguisher not fully charged kitchen. For reporting purposes only.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Potentially hazardous foods in glass reach in coke cooler observed above 41 degrees fahrenhiet from yesterday. Pasta at 50 degrees, beef at 49 degrees, sausage at 48 degrees, ham at 46 degrees.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pepperoni at 47 degrees fahrenhiet, beef topping at 46 degrees fahrenhiet, feta cheese and sausage toppings at 45 degrees fahrenhiet, chicken at 44 degrees fahrenhiet. Foods removed from unit and rotated out and new product iced down to maintain temperature of 41 degrees or below. PHF out of temperature placed in walk in cooler for quick cool down.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ham at 46 degrees fahrenhiet, beef topping at 49 degrees fahrenhiet, sausage at 48 degrees fahrenhiet and pasta at 50 degrees fahrenhiet in reach in glass coke cooler. Stop sale issued

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Maketable. They have been having issues with unit per employee.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed thermometer in glass coke cooler reading 70 degrees fahrenhiet.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cup for cheese in maketable. Corrected On Site.

Critical - Portable fire extinguisher not fully charged kitchen. For reporting purposes only.

Critical - Violation: 05-05-1Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed stem thermometer in glass door reach in cooler at 58 degrees fahrenhiet.

Critical - Violation: 12A-33-1Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.

Violation: 29-09-1Faucet/handle broken at plumbing fixture. Water still comes on.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese in top make table observed at 45 degrees fahrenhiet. Hole with missing pan allowing air to flow out by cheese. Pan placed in empty hole to maintain cooler temperatures of 41 degrees fahrenhiet or below. Corrected On Site.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed stem thermometer in glass door reach in cooler at 58 degrees fahrenhiet.

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Observed at 100ppm. Corrected On Site to 200ppm.

Faucet/handle broken at plumbing fixture. Water still comes on.

Critical - Manager lacking proof of Food Manager Certification. Fax paperwork given to fax in proof of CFM.

No Violations Were Observed

Critical - Working containers of food removed from original container not identified by common name. Bulk corn meal.

Critical - No conspicuously located thermometer in coca-cola holding unit with meat toppings.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed wiping cloths sanitizer at above 400ppm. Corrected On Site.

Critical - Current Hotel and Restaurant license not properly displayed.

No Violations Were Observed

Light not functioning. In reachin.

Critical - No conspicuously located thermometer in holding unit. Opentop

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Pizza toppings. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.The side door.

Wet wiping cloth not stored in sanitizing solution between uses on the top of the prep table.